I really didn’t care about smoking this chuck roast today

[EdP]

It was still a little frozen but I didn’t care.

I didn’t have any mesquite cut up to mix with the oak but I didn’t care.

I threw away all my temp probes after burning a brisket last month and had to rely on the dome thermometer but I didn’t care.

I didn’t have any butcher paper left and had to double wrap with foil but I didn’t care.



Somehow, not caring worked pretty well.

 

[Khrakk]

That looks delicious. I think you talked me into smoking a chuck roast this weekend.

 

[THutson67]

It was still a little frozen but I didn’t care.

I didn’t have any mesquite cut up to mix with the oak but I didn’t care.

I threw away all my temp probes after burning a brisket last month and had to rely on the dome thermometer but I didn’t care.

I didn’t have any butcher paper left and had to double wrap with foil but I didn’t care.



Somehow, not caring worked pretty well.
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When did you wrap in foil? I did mine right around 160F and didn't get that nice bark. I'm happy with what I got for my first try, but honestly, yours looks better. I sliced, but think it would have shredded if I wanted. But that bark! I get it on my pork butt, but I've never wrapped one of those until the rest.

 

[edmonds]

Looking really good.
I love me some pulled beef.

 

[BB-que]

I can’t explain it but for me I started out smoking 10 years ago and did everything simple and the food was meh. The. For the next long stretch I overanalyzed every small detail about every cook - when to rub, where to probe, how long to cook, meat placement, wrap/no wrap, rest, etc. you get the point, it was to the point of paranoia while smoking. Now I’m to the point where I’m back to keep it simple stupid, but with all the lessons I learned during the paranoia stage. I think BBQ is so addicting because only time and experience can make you a pitmaster. There is no substitute, and reward is worth every shitty piece of meat you learned something from.

 

[smokerjim]

Looks good from here, what did we do before all these gadgets , we simply smoked meats. Sometimes it's good to get back to the basics.

 

[jcoleman66]

WOW! Great job!!

 

[SmokinAl]

Looks like you nailed it!!
Al

 

[EdP]

When did you wrap in foil? I did mine right around 160F and didn't get that nice bark. I'm happy with what I got for my first try, but honestly, yours looks better. I sliced, but think it would have shredded if I wanted. But that bark! I get it on my pork butt, but I've never wrapped one of those until the rest.

The dome temp on my WSM18 stayed just under 300 the whole time, and it was wrapped after about 5 hours. The pic on the smoker is when I took it off to wrap. It was done after about 8 hours total.

 

[EdP]

I can’t explain it but for me I started out smoking 10 years ago and did everything simple and the food was meh. The. For the next long stretch I overanalyzed every small detail about every cook - when to rub, where to probe, how long to cook, meat placement, wrap/no wrap, rest, etc. you get the point, it was to the point of paranoia while smoking. Now I’m to the point where I’m back to keep it simple stupid, but with all the lessons I learned during the paranoia stage. I think BBQ is so addicting because only time and experience can make you a pitmaster. There is no substitute, and reward is worth every shitty piece of meat you learned something from.

Looks good from here, what did we do before all these gadgets , we simply smoked meats. Sometimes it's good to get back to the basics.

That was the lesson for me. Just fire + meat + time.

I didn’t even monitor the internal temp. Just probed it mid afternoon.

 

[TNJAKE]

Looks real good Ed. Nice work

 

[sandyut]

Looks like a win. Sometimes relaxing and letting go turns out real good...works with my wife too,

 

[Brokenhandle]

Looks great to me! I wouldn't care if you sent some to my house! I'd make it disappear

Ryan

 

[Teal101]

Just rolling with it, that what makes good Q.

 

[EdP]

Lunch today

 

[smokerjim]

think ya should've smoked that chicken to, just kidding i'm not sure what's on top of your sammie but when i first looked at it i thought it was raw chicken, but don't mind me i'm an idiot

 

[noboundaries]

I saw this thread but didn't care.

My mouth started watering, but I didn't care.

My stomach started rumbling, and I tried not to care.

Checked the freezer for cooked and vac-sealed brisket but found none. Remember, you don't care!

Saw that sandwich. Dammit! I care!

 

[Millberry]

I can’t explain it but for me I started out smoking 10 years ago and did everything simple and the food was meh. The. For the next long stretch I overanalyzed every small detail about every cook - when to rub, where to probe, how long to cook, meat placement, wrap/no wrap, rest, etc. you get the point, it was to the point of paranoia while smoking. Now I’m to the point where I’m back to keep it simple stupid, but with all the lessons I learned during the paranoia stage. I think BBQ is so addicting because only time and experience can make you a pitmaster. There is no substitute, and reward is worth every shitty piece of meat you learned something from.

May I please add a large AMEN to that.

 

[noboundaries]

There is so much truth in this thread.

 

[SmokinVOLfan]

For not caring that chuck looks amazing man! Nice work on that.